Vinile

A selection of prized raw Sicilian seafood. Includes sweet shrimp and a fresh tuna tartare, dressed with lime for a citrus touch. Enjoyed plain to appreciate the freshness of the sea.

Tender octopus cooked and served on a bed of crispy salad. Enriched with salted almonds and a sweet mango sauce for a contrast of flavors. A fresh and light appetizer.

Fresh tuna cut with a knife, paired with the crunchiness of hazelnuts and the freshness of apple. The passion fruit sauce adds an exotic and tangy note. To be enjoyed cold.

A gourmet sandwich filled with prized Fassona beef flavored with truffle. Dressed with a spicy mustard mayonnaise and scented with thyme. A rich and flavorful bite.

A selection of supplì, typical Roman fried rice croquettes, in three tasty variations. Includes classic flavors like cacio e pepe, amatriciana, and the spiciness of 'nduja. Crispy on the outside and soft on the inside.

A small, soft flan made with zucchini and a mozzarella heart. Accompanied by flavorful anchovies and an intense tomato sauce. Served hot.

Layers of eggplant alternated with fresh buffalo mozzarella and sweet confit cherry tomatoes. An elegant twist on parmigiana, lighter and fresher. A vegetarian dish rich in Mediterranean flavor.

Thin potato slices fried until crispy. Seasoned with pecorino cheese and black pepper, inspired by the classic Roman first course. A delicious and savory snack.

Small fried and crispy vegetarian meatballs. Served with a simple, fragrant tomato sauce with basil. A light appetizer also suitable for vegetarians.

Artichoke preserved in oil according to tradition, flavorful and tender. Accompanied by bread flavored with wild mint. A rustic and authentic taste.

Rice creamed with saffron, giving it a golden yellow color and unmistakable aroma. Garnished with crispy fried calamari and fresh cheese cream. A perfect balance between creaminess and crispness.

Classic long pasta dish with clams, garlic, oil, and parsley. Intense and savory sea flavor. Enjoy by twirling the pasta, being careful of the shells.

Fresh pasta with the toasted flavor typical of burnt wheat. Dressed with shrimp, fresh tomato, and pistachio granules for a crunchy note. A refined dish with Mediterranean flavors.

Fresh pasta filled with flavorful pecorino cheese and pine nuts. Served with crispy pork guanciale and the sweetness of caramelized pears. An intriguing mix of sweet and savory flavors.

Thick fresh pasta dressed with a cream of Pecorino Romano and black pepper. Enriched with delicate zucchini flowers. A vegetarian variation of a Roman cuisine classic.

Risotto with a purplish color, cooked with Lambrusco red wine and blueberries. Creamed with smoked scamorza cheese for a decisive flavor. An original and fragrant vegetarian dish.

A light and vegan dish based on quinoa. Dressed with a citrusy grapefruit pesto and toasted dried fruit. Fresh, healthy, and rich in different textures.

Ancient Kamut wheat pasta with vegetables, sweet raisins, and pine nuts. Topped with savory toasted breadcrumbs. A vegan first course inspired by Sicilian flavors.

Delicate steamed cod. Accompanied by fresh celery and an exotic sauce based on coconut and lime. A light dish with unique aromatic notes.

Floured and fried calamari rings until golden. Served in a traditional paper cone and flavored with lime zest. Crispy, savory, and perfect to eat with your hands.

Slow-cooked salmon fillet to remain very tender. Served with a traditional bread and tomato salad (panzanella) and creamy fresh cheese. A rich and complete main course.

Octopus cooked until tender and glazed for a sweet-salty surface. Served on a soft potato and leek puree. Blueberry vinegar adds a final tangy note.

Succulent chicken pieces marinated with herbs and spices. Served with a spicy wasabi mayonnaise for a modern touch. Flavorful and tender white meat.

Grilled beef tagliata, flavored with rosemary. Accompanied by classic roasted potatoes. The meat is usually served rare or medium-rare.

A large T-bone steak, including fillet and sirloin. Grilled and served with rustic potatoes. A substantial dish for true meat lovers.

The most tender cut of beef, grilled. Served with a side of baked potatoes. Lean and delicate meat that melts in your mouth.

Whole or fillet of grilled sea bream, with a delicate flavor. Served with a fresh salad of fennel and cherry tomatoes dressed with orange. A light and aromatic dish.

Whole grilled calamari, tender and slightly smoky. Accompanied by a selection of grilled seasonal vegetables. Simple and tasty.

Large grilled prawns. Served on a bed of mixed salad with a slightly spicy mustard dressing. Sweet and flavorful crustaceans.

An assortment of grilled fish and crustaceans. Ideal for tasting different varieties of fish in one dish. Usually seasoned with oil and lemon.

Large homemade Danish beef burger. Filled with cheddar cheese, crispy bacon, fresh vegetables, and barbecue sauce. Served with crispy french fries.

Vegetable burger made with chickpeas and beetroot. Dressed with egg-free mayonnaise and fresh vegetables. A tasty and colorful alternative served with chips.

Fresh salmon burger. Paired with spinach, green tomato, and a light yogurt sauce. A fresh and delicate seafood sandwich.

Large panzerotto filled with stringy smoked cheese and aged prosciutto. Arugula adds a fresh, peppery note. Tasty and satisfying.

Panzerotto filled with vegetables and buffalo mozzarella. The anchovies add a savory kick that pairs well with the sweetness of the zucchini flowers.

Inspired by the famous pasta alla Norma, filled with eggplant, tomato, and cheeses. Scented with fresh basil. A tribute to Sicilian flavors in a panzerotto version.

Filled with zucchini marinated in vinegar and mint (scapece) and zucchini flowers. Topped with creamy burrata. A fresh and delicious vegetarian option.

Panzerotto filled with tender slow-cooked salmon. Dressed with a fresh yogurt and cucumber sauce. A delicate and light combination.

Filling of savory chicken marinated in balsamic vinegar. Enhanced by crispy lettuce and a spicy wasabi mayonnaise. Bold flavors and contrasting textures.

Assortment of grilled seasonal vegetables. Usually includes zucchini, eggplant, and peppers. Light and flavorful.

Leafy green vegetables cooked in a pan with garlic, oil, and chili pepper. Flavorful and tender, a classic side dish of Roman cuisine.

Boiled or steamed vegetables simply dressed with oil and lemon. A light and healthy side dish.

Cut potatoes roasted in the oven with aromatic herbs. Golden on the outside and soft on the inside.

Coarsely cut potatoes, fried or baked, often with the skin on. Seasoned with spices for a bolder flavor.

Selection of fresh bread to accompany the meal.

Frozen fruit dessert, refreshing and digestive. The exotic taste of passion fruit meets the spicy note of ginger.

A soft, cold dessert with a hazelnut flavor. Served with a rich caramel sauce and a boozy touch of rum.

Poached pears covered with crispy shortcrust pastry crumbs. Accompanied by a liquid and velvety chocolate cream.

A dense and creamy baked American-style cheesecake. Topped with a berry sauce.

The classic homemade Italian dessert with ladyfingers, coffee, mascarpone, and cocoa. Creamy and energizing.

A dense and moist typical American chocolate cake. Served warm with a scoop of vanilla ice cream for contrast.

Homemade dry almond biscuits, typical of Tuscany. To be dipped in an egg cream (zabaglione) flavored with Sambuca liqueur.

Classic strong Lager beer with high alcohol content. Intense and full-bodied taste.

Belgian dark abbey wheat beer. Light and hazy color, with spicy and fruity notes.

IPA beer characterized by a bouquet of 9 hops. Decisive bitterness and floral and citrus aroma.

Dark double-fermented abbey beer. Full-bodied with notes of caramel and toasted malt.

Strong Lager beer with high alcohol content. Intense and full-bodied taste.

Dry and fruity Italian sparkling wine. Perfect as an aperitif or throughout the meal.

Prestigious Italian classic method sparkling wine from Lombardy. Elegant, with a fine perlage and notes of bread crust.

One of the most famous Franciacortas. Fresh, balanced, and of great quality.

Selection of French Champagnes available upon request.

Sweet dessert wine based on Raboso wine, aged. Ruby red color and pleasant taste.

Sicilian sweet dessert wine. Aromatic, with notes of honey and candied fruit.